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LOCATION: Recipes >> Middle Eastern >> Baklava 10

Print this Recipe    Baklava 10

Cream Baklava

8 oz. Fillo dough sheets 16x12" cut in half crosswise
1/2 to 3/4 c melted butter

1 c heavy cream
1 c milk
3 T cornstarch
2 T sugar
almond extract or rosewater to taste

1/4 c water
1/2 c sugar
2 t lemon juice

Combine filling ingredients in saucepan and cook, stirring constantly
over low to medium heat till mixture comes to a boil. Continue
stirring and cooking one minute. Remove from heat and set aside to
cool.

Prepare half the fillo dough sheets as for other baklava (layered
in 9x13 pan with melted butter brushed on each sheet.) Pour filling
over fillo and spread evenly. Cover with remaining sheets, layered
with butter as before. With very sharp knife, score top sheets
almost down to filling.

Use the traditional diamond shape pattern. Bake at 350 for about
35 minutes or until fillo is golden brown. Cool and finish slicing
diamond pattern down to bottom of pan. Combine syrup ingredients
and cook until sugar melts. Cool a bit and pour over baklava. Serve
at room temp or refrigerate.

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